Chef and Author
Chad Robertsons beautiful third book astounds me each time I open it. His creative energy leaps from the page. It's a book that you can palpably feel his strong creative process.
Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars
The Tartine approach applied to whole grains. Everything that I learned about sprouting grains and porridge breads came from this book.
Chef and owner of Buvette